Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Scrub potatoes and quarter them. Drop into a kettle of cold salted water. Bring to a boil and cook until tender but still firm, about 8-10 minutes after water reaches boil. | 2. Meanwhile, chop the bacon and sauté in a small skillet until crisp. Remove bacon and reserve. | 3. In the bacon fat, sauté chopped shallots until tender but not at all brown, about 5 minutes or so. Reserve shallots and fat. | 4. When the potatoes are done, drain them and drop them into a mixing bowl. | 5. Pour vinegar, olive oil, shallots and reserved bacon fat over the still hot potatoes. Season with salt and pepper to taste, and gently toss. Add purple onion and parsley and toss again. Cool to room temperature, cover and refrigerate. | 6. Before serving bring back to room temperature, toss, correct seasonings and add additional oil and vinegar if salad seems too dry. Sprinkle reserved bacon on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
new potato	1			-	-	-	-
bacon	1/4			29.19	0.0896	0.8834	2.7783
shallot	1/4	cup	chopped	28.8	6.72	1.0	0.04
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt pepper				-	-	-	-
purple onion	1/4	cup	chopped	-	-	-	-
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.